Chlorine Dioxide as a Water Treatment Additive
There are various advantages to employing chlorine dioxide for water purification. For more than fifty years, this product has been known to be a first-class and effective disinfectant for water. Early on it’s use, it was primarily used for disinfecting potable water. However, now it is used as an agent to control odour and tastes, to manage manganese and iron and to control phenolic and sulfide compounds.
Chlorine dioxide disinfects by means of oxidation, but it doesn’t chlorinate. It’s a molecule that is minuscule, active and has elevated atomic energy. It is a dense and reddish-yellow gas that is chiefly used as whitener or bleach and a disinfecting compound.
It can become volatile and create cause for alarm or danger. This is due to the fact that if not handled and stored suitably it can become agitated due to it’s instability. Subsequently becoming quite a dangerous gas.
It has been passed and endorsed by the United States Environmental Protection Agency. This is because it is considered to be less harmful to our environment. This agent is often used in place of chlorine as chlorine has been known to produce carcinogenic by-products.
This chemical can be used in the disinfection of drinking water or the in the pre-treatment of it. There are also a number of advantages to using it, such as exclusive disinfection, prevention of nitrification in chloramine systems and in contrast to chlorine gas it increases safety.
It is great for use with the treatment in water used in both manufacturing or commercial and community and residential water treatment systems. It is also great for use in much smaller water systems like hospital or health care facility water systems. It has been ascertained to be the best agent to attack and destroy the microorganism responsible for Legonnaires’ disease as well.
All in all chlorine dioxide is a great product that can be used in place of the regular chlorine chemicals.
Water Hygiene Solutions Ltd are experts in Chlorine Dioxide water treatment and legionella risk assessment.
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